Morning Bow Ties

Year after year, we arrived to number 12 together. And it seems like it all started only yesterday.
Our knot got tied even tighter with our three gorgeous kids. One could not ask for more but good health so we can walk down this road for many more years to come.
This year, anniversary is a little bit out of the center of our attention, because things are really frenetic at the moment. We set the moving for the end of the next week, so we decided to spend a quiet evening at home, there will be time to celebrate once we are settled.
And we are not so formal about presents either. Jokingly, my husband bought me the garage (the only part of the new house that we have already paid) and I gave him... wait... a book... for myself really, but a book about bread, thinking of how much he likes bread :)))))

This is the first recipe I chose from my new cookbook (Pane, Dolci & Fantasia, by Sara Papa). And there are many others I can't wait to try.
However, due to lack of some ingredients I changed the recipe slightly: didn't have enough whole wheat flour so I changed the original proportions from 350 (whole wheat): 160 (white flour) to 260:260. The recipe also called for puffed rice (80 g) and raisins (80 g), but I had none and honestly, don't really care about either of the two, so I simply omitted them. Maybe that's why I needed a few tablespoons of flour more than indicated in the recipe. And I used half golden, half black sesame seeds.
Anyway, I was really, really happy about this recipe. The buns look so nice, and the taste is fantastic. They are slightly crunchy on the outside and soft on the inside.
I found them equally delicious in the morning with some jam as at lunch time with a bowl of vegetable soup. But the best thing is, they taste great on their own. If you just pack one to take with you as a snack, it will be better than any of those energy bars or anything similar. Trust me, I know enough about those moments when energy goes down quickly and you need an instant refill.
I may try adding the ingredients I didn't have on hand yesterday, but for now, I'll put down the recipe as I prepared it.

#All you knead is love!

Have a lovely day, everyone!

Morning Bow Tie Buns

* 260 g whole wheat flour
* 260 g white flour (+ more for kneading if necessary)
* 330 g water
* 200 g sourdough starter or 15 g fresh yeast
* 100 g quick cooking oats
* 60 g flaxseeds
* 60 g sesame seeds
* 120 g dry white wine
* 60 g extra virgin olive oil
* 30 g honey
* 15 g salt

                                           

*Before you start, remember to feed your sourdough starter and then take 200 g necessary for this recipe.
Put the sourdough starter into the bowl of your stand mixer with the paddle attachment. Add the water and mix on low speed until the starter has softened and dissolved partially.
Add the honey and the mix of oats and seeds.
Continue mixing on low while pouring in the white wine.
Now start adding the flour (both types mixed and sifted or whisked together).
In the end add the salt and the olive oil pouring it in a tiny streak.
Continue mixing until the dough is smooth. If it should result to wet and sticky, add a little more flour (a tablespoon at a time).
Transfer the dough on a floured kneading board and knead shortly.
Form a ball and place it in a lightly oiled bowl.
Let the dough rest, covered, for 40-60 minutes in a warm place
Roll the dough out using a rolling pin to 2 cm thick.
Cut it into 6x12 cm stripes using a pizza wheel or a sharp knife.
Take each piece of the dough with both hands and twist it once like you would do with a candy.
Place the bow tie buns on baking trays lined with parchment paper.
Mix a couple tablespoons of olive oil with the same quantity of water (put them in a small glass jar with a lid and shake well) and brush the buns. Cover the pans with some plastic foil and let the buns rise again for 30-40 minutes.
Bake them in an oven preheated to 200°C for 20-25 minutes.
Let them cool at room temperature.
Store them in zip lock bags. You may warm them up in an oven preheated to 120°C for 5-7 minutes before serving.

Papillon del mattino

* 260 g di farina di grano integrale
* 260 g di farina bianca "0"
* 330 g di acqua
* 200 g di lievito madre o 15 g di lievito di birra fresco
* 100 g di fiocchi d'avena
* 60 g di semi di lino
* 60 g di semi di sesamo
* 120 g di vino bianco
* 60 g di olio extra vergine d'oliva
* 30 g di miele
* 15 g di sale

*Ricordatevi di rinfrescare il LM prima di cominciare. Quando pronto, prelevate la quantità necessaria per la ricetta.
Mettete il LM nella ciotola della planetaria, aggiungete l'acqua e cominciate a far andare la macchina a bassa velocità usando la foglia.
Quando il LM inizia ad ammorbidirsi e sciogliersi, aggiungete il miele e in seguito il misto di fiocchi d'avena e i semi.
Continuando a mescolare versatevi il vino e poi le farine (mescolate e setacciate insieme) un cucchiaio alla volta.
Unite alla fine il sale e aggiungete l'olio versandolo a filo.
Se la pasta dovesse risultare troppo umida e appiccicosa, aggiungete un'altro po' di farina, poco alla volta.
Trasferite l'impasto su una spianatoia infarinata e lavoratelo brevemente. Formate una palla e mettete l'impasto a lievitare in una ciotola leggermente unta di olio. Coprite e lasciate al caldo per 40-60 minuti.
Con un mattarello stendete la pasta allo spessore di 2 cm.
Con l'aiuto di una rotellina per la pizza o un coltello, tagliate la pasta in strisce di 6x12 cm.
Prendete ogni pezzo di pasta con le mani e ruotate le estremità in direzione opposta come per chiudere una caramella.
Mettete i papillon sulle placche da forno rivestite con la carta da forno.
Preparate un'emulsione con un paio di cucchiai di olio e altrettanta acqua e spennellate delicatamene la superficie dei papillon.
Coprite le placche con la pellicola alimentare e lasciate lievitare per 30-40 minuti.
Infornate a 200°C per 20-25 minuti.
Lasciateli raffreddare a temperatura ambiente.
Conservateli nei sacchetti di plastica. Potete scaldarli nel forno riscaldato a 120°C per 5-7 minuti prima di servirli.

Jutarnje mašnice

* 260 g integralnog pšeničnog brašna
* 260 g bijelog brašna (+ po potrebi)
* 330 g vode
* 200 g kiselog tijesta (kvasa) ili 15 g svježeg kvasca
* 100 g zobenih pahuljica
* 60 g lanenih sjemenki
* 60 g sezama
* 120 g bijelog vina
* 60 g ekstra djevičanskog maslinovog ulja
* 30 g meda
* 15 g soli

Stavite osvježeni kvas u zdjelu stolnog miksera, dodajte vodu pa miješajte na niskoj brzini lopaticom za tijesta.
Kad se kvas malo otopio, dodajte med, a zatim zobene pahuljice i sjemenke. Nastavite miješati.
Ulijte polako vino.
Dodajte postepeno brašno (prethodno pomiješajte i prosijte skupa oba brašna), žlicu po žlicu.
Dodajte sad sol i na kraju ulijte u tankom mlazu ulje. Pričekajte da tijesto upije ulje i postane glatko. Ako vidite da je još uvijek dosta vlažno i ljepljivo dodajte još brašna (žlicu po žlicu).
Istresite tijesto na pobrašnjenu površinu i kratko izmijesite rukama.
Stavite tijesto u malo nauljenu posudu i ostavite ga da se diže na toplom 40-60 minuta.
Razvaljajte tijesto valjkom na 2 cm debljine. Kotačićem za rezanje pizze ili nožem narežite tijesto na trake 6x12 cm.
Uzmite svaku traku rukama i uvrnite jedanput kao papir od bombone.
Rasporedite mašnice na plehove obložene papirom za pečenje.
Pomiješajte malo ulja s vodom i time premažite mašnice uz pomoć kista. Pokrijte plehove prozirnom folijom i ostavite peciva da se dižu 30-40 minuta, a zatim ih stavite peći u pećnicu zagrijanu na 200°C, 20-25 minuta.
Ostavite ih da se ohlade na sobnoj temperaturi.
Čuvajte ih u plastičnoj vrećici za zamrzivač. Možete ih ugrijati 5-7 minuta u pećnici zagrijanoj na 120°C prije posluživanja.